Cover Image

Harnessing deep learning for wheat variety classification: a convolutional neural network and transfer learning approach

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Mahtem Teweldemedhin Mengstu, Alper Taner
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

NMR ‐based deep learning classification of raw cow's milk samples in different stages of mastitis
by: Tomislav Jednačak, et al.
Published: (2025)

Advancing forward osmosis predictions: A deep learning‐based surrogate modeling approach
by: Hyeon Woo Park, et al.
Published: (2026)

Empirical modeling the response of winter wheat to freezing injury: a combination of variety variances, crop management differences and environmental divergence
by: Lu Wu, et al.
Published: (2026)

A two‐level approach to geospatial identification of optimal pitaya cultivation sites using multi‐criteria decision analysis
by: Serdar Selim, et al.
Published: (2025)

Integrating deep learning with non‐destructive thermal imaging for precision guava ripeness determination
by: Ee Soong Low, et al.
Published: (2024)

EResNet‐SVM: an overfitting‐relieved deep learning model for recognition of plant diseases and pests
by: Haitao Xiong, et al.
Published: (2024)

Thermo‐structural property differences in wheat varieties influencing microbial community succession and flavor compound biosynthesis in high‐temperature Daqu
by: Xin Liang, et al.
Published: (2026)

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination
by: Isanka Gimhani, et al.
Published: (2026)

Intelligent chlorophyll estimation by attention‐integrated deep learning and dual‐modal fusion in tencha drying using snapshot multispectral camera
by: Huilin Chang, et al.
Published: (2025)

Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans
by: Jingxiao Fan, et al.
Published: (2024)

The modification of wheat gluten and its application in flour
by: Yongling Song, et al.
Published: (2025)

Beer wheat residue as a probiotic carrier: physicochemical properties via fluid bed granulation (Beer wheat residue for lactic acid bacteria encapsulation)
by: Huei‐Rong Guo, et al.
Published: (2024)

Quality prediction of whole‐grain rice noodles using backpropagation artificial neural network
by: Chujun Wang, et al.
Published: (2024)

Simultaneously predicting SPAD and water content in rice leaves using hyperspectral imaging with deep multi‐task regression and transfer component analysis
by: Yuanning Zhai, et al.
Published: (2024)

Antihypertensive effects and mechanisms of wheat oligopeptides in spontaneously hypertensive rats
by: Wenying Liu, et al.
Published: (2025)

Stress analysis and crack prediction of microwave vacuum drying of wheat
by: Tongsheng Sun, et al.
Published: (2026)

Research on microbial diversity and nutritional flavor formation of Xianju wheat paste
by: Yao Xiao, et al.
Published: (2024)

Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
by: Tian Zhang, et al.
Published: (2025)

Effects of black soybean peel anthocyanins on the structural and functional properties of wheat gluten
by: Tongyun Wu, et al.
Published: (2024)

Exploring wheat and pulse protein fractionation: techniques and applications in sustainable food systems
by: Ishika Jain, et al.
Published: (2026)

Rapid Raman spectroscopy analysis assisted with machine learning: a case study on Radix Bupleuri
by: Fangjie Guo, et al.
Published: (2024)

Insight into the conformational changes and allergenic reactivity of coarse wheat bran induced by ozone treatment
by: Wenyan Zhu, et al.
Published: (2024)

Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran
by: Ying Mao, et al.
Published: (2024)

Artificial neural network modeling in predicting thermal performance and assessment of quality parameters during graphene‐based far‐infrared drying
by: Abdulaziz Nuhu Jibril, et al.
Published: (2026)

Porcine in vitro digestion and matrix structure of undigested residue of xylanase‐ and cellulase‐supplemented maize and wheat
by: Harriet K. Njeru, et al.
Published: (2025)

Estimation of winter wheat LAI based on color indices and texture features of RGB images taken by UAV
by: Hao Li, et al.
Published: (2024)

Effects of combined N and Zn application on nitrogen translocation, yield and nitrogen and zinc efficiency of winter wheat
by: Qiqi Ha, et al.
Published: (2026)

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization
by: Ottavia Parenti, et al.
Published: (2025)

Theanine: a phytochemical candidate for neural protection
by: Yongqiao Qiang, et al.
Published: (2026)

Investigating the impact of climate variables on the organic honey yield in Turkey using XGBoost machine learning
by: Ayca Nur Sahin Demirel
Published: (2024)

Modeling effects of climate change on crop phenology and yield of wheat–maize cropping system and exploring sustainable solutions
by: Junaid Nawaz Chauhdary, et al.
Published: (2025)

Novel calcium‐binding peptides from wheat protein hydrolysates: isolation, identification and mechanistic insights into calcium chelation
by: Ruilin Gong, et al.
Published: (2025)

Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo‐Gangetic plains
by: Debasish Roy, et al.
Published: (2024)

Population optimization and solar‐thermal allocation were key drives for yield resilience in delayed sown wheat systems
by: Xin Wang, et al.
Published: (2026)

Analysis of main aroma components of Zherong white tea and establishment of machine learning model for sensory evaluation
by: Yueguang Wang, et al.
Published: (2025)

Reducing amylose content in wheat (Triticum aestivum L.) using a novel Wx‐D1 null allele generated by chemical mutagenesis
by: Xiaolei Chen, et al.
Published: (2024)

Elevated ozone concentration reduces grain protein accumulation in wheat by decreasing nitrogen accumulation and nitrogen metabolism enzyme activities
by: Yinsen Qian, et al.
Published: (2025)

Effect of phosphorylated long‐chain inulin with different degrees of substitution on the quality of wheat noodles: cooking, texture and physicochemical properties
by: Ziyu Wang, et al.
Published: (2025)

Influence of interstitial carbon dioxide on deoxynivalenol accumulation in stored wheat under varying Fusarium treatments and airtight storage conditions
by: Aanchal Pande, et al.
Published: (2026)

Quantifying potassium bromate in flour using a phase‐transfer headspace strategy
by: Yi‐Xian Gong, et al.
Published: (2025)